Peaches and Lemon Verbena Print Prep time: 10 mins Cook time: 3 mins Total time: 13 mins Serves: 4 There’s nothing better than eating peaches out of hand, and slurping the rundown juices from your fingers and wrists. There are wonderful ways to serve them–wrapped in prosciutto and grilled, served with thick yogurt or poached [...]

The other day I was craving something fresh and light that also packs a lot of flavor. I had also come across a reasonably-priced Japanese mandolin slicer, which I love for shaving super thin slices of vegetables for raw salads. Chad Haynes, our test kitchen director, likes to tear the herbs rather than chopping and [...]

One of my favorite cooks and eating partners, Sara Foster, has once again shared some brilliant recipes. This time she offers us ways to capture the sweetness of summer without overcooking. According to Sara, in this Organic Gardening article, freezer jams are “another, easier way to get that sunny flavor in the middle of winter… [...]

I don’t know why I was compelled to make marshmallows, especially since I’m not a huge fan of them, but I like a culinary challenge. And I was tweeting with Ray Isle of Food and Wine Magazine about what to do with my bottles of Vin Jaune and vin de paille from the Jura region [...]

Meaty day. Started out driving with local celebrity Chef Al to Mat Valley Meats where owner, Nate, who will be the star of a new Discovery Channel show, has generously offered his location for a salumi-making extravaganza. Our fearless leader is François Vecchio, a 3rd-generation Swiss master butcher/Salumiere. Today, François is working with the first [...]

Here’s a quick video I shot while shooting with Frances Mayes in Tuscany this past October. We spent hours and hours cooking and styling for her upcoming cookbook, The Tuscan Sun Cookbook. Just when we were deliriously tired and didn’t know if we should laugh or cry, Ed (much more charming and handsome than his [...]

Crazy ice cream flavors have their place, just not in my kitchen. I can’t say I don’t enjoy a scoop of Ben & Jerry’s Fossil Fuel now and then but when I started making ice cream last year, I wanted to take pure, natural flavors and let them shine in new and interesting combinations. Buttermilk, [...]

I’ve been working all week with talented (and hungry) writers in Seaside, FL at the Floating Island Writers’ Workshop. Aside from my editing duties and acting as Camp Director, I’ve been making sure all are well fed. We’ve been able to appreciate fresh local Gulf seafood from Goatfeathers; thankfully, this part of the Gulf hasn’t [...]

Suvir Saran decided to toast up some chivda, “Indian Trail Mix” for our book signing at Sundog Books later this afternoon. Thanks to the NATIONAL PEANUT BOARD, we were spoiled with treats–everything from travel peanut butter snacks to delicious ROYAL OAK Peanut Brittle, a favorite of the participating writers. As he searches for spices, I [...]

I just got back from a quick 24-hour trip to speak at Berkeley College at Yale (more on that in the next post) and now, 5 airplane and 2 shuttle rides later, it’s time for a relaxing Sunday supper with friends. We’re cooking up a perfect simple menu to celebrate the season: leg of lamb [...]

Many of you have emailed me about Catie’s King Cake Recipe. It’s here (below). To cheer on the Saints in the Superbowl, we had a big gathering. Among many delicious bites, we had Essington’s “I Guess I’ll Go On and Be Tender Now” Ribs, Muffalettas w/Central Grocery Olive Salad, Martha’s Bourbon Pralines, Indian-Spiced Wings, flaky [...]

More recipe testing for the upcoming Tupelo Honey Cafe Cookbook. And Brian’s Tomato Pie (think almost Pimento cheese in a shell) was the hit among taste testers…Cookbook coming soon. Thanks to Beau for the photo.